NUTRITION

SERVINGS

INGREDIENTS

4 oz boneless skinless chicken breast

0.5 cup cooked brown rice

1 large egg

0.5 cup frozen peas and carrots

1 tsp avocado oil

1 tsp toasted sesame oil

1 tbsp tamari

1 tsp fresh ginger

1 clove garlic

2 tbsp green onions

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.

• 2

  Heat the avocado oil in a large skillet or wok over medium-high heat until shimmering.

• 3

  Add the chicken to the pan and cook for 5-6 minutes until golden brown and cooked through, then transfer to a plate.

• 4

  In the same pan, add the minced garlic, grated ginger, and frozen peas and carrots, sautéing for 3 minutes until tender.

• 5

  Push the vegetable mixture to the side of the pan, crack the egg into the center, and scramble until fully set.

• 6

  Add the chilled brown rice, cooked chicken, tamari, and toasted sesame oil to the skillet.

• 7

  Stir-fry everything together for 3-4 minutes, pressing the rice down occasionally to allow it to become slightly crispy.

• 8

  Remove from heat, garnish with sliced green onions, and serve while hot.